Mushroom, onion and cheese omelet

Melt a little butter in the pan; salt the eggs and beat them only roughly -- stray bits of white or yolk are fine for this style.

Cut the chives roughly; add a tad more butter, the softened onions and the eggs over moderately high heat, so the eggs do not stick and get some browning.

Add the mushrooms and the rest of the cheese.

Optionally fold one side over in the pan with the spatula, then roll the omelet out onto the plate for a torpedo shape, or leave it a half moon.

Take it off while still a little liquid on top, since eggs keep cooking off the heat; for a drier omelet, cover with a lid for a moment or two as it sets.